Checker Board Ice Cream Cake Slice

Starting the third week of blogging marathon,66th edition with checker board recipes as theme.As I have already shared the checker board cookies,I planned to  make something with ice cream..With the basic vanilla cake and vanilla ice cream I tried an ice cream cake slice.For the chocolate ice cream added cocoa powder in the vanilla ice cream mixture.Also for the bottom layer of the cake I used the cake crumbs.Lets move on to the recipe..............

                                                                                                                     

                            Checker Board Ice Cream Cake Slice

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Baking time 30 minutes (for the cake)
   Freezing time 6-8 hours

   Makes 1 loaf(8.5 x 4.5 inches)

  Ingredients

  

Ingredient	Quantity
Vanilla cake	1 loaf
Heavy whipping cream	3 cups
Condensed milk	12-14 oz
Vanilla	few drops
Cocoa powder	2-3 tbs
Milk	1/4 cup

 

   Method 

• Make the vanilla cake and let it cool down completely.Slice the cake into two if you are using the cake for the bottom layer.(I used the crumbs only for the bottom layer as kids wanted to have some plain vanilla cake as such).Press the crumbs on the bottom of the pan tightly,keep it aside.Take the whipping cream in a bowl.

•  Beat the cream until a soft peak consistency is reached.Now add the sweetened condensed milk and vanilla.

•  Mix it well and divide it into 2,to one portion mix in the cocoa powder in milk and add it to the whipped cream mixture.Gently mix it well.Take the vanilla and the chocolate mixture in a ziplock cover separately.

• Squeeze the vanilla and chocolate alternately on top the cake crumbs set in the loaf pan as shown.Gently level it with a butter knife and top it with the cake slice.Freeze it for 6-8 hours or over night.

• After the freezing time is completed,keep the loaf on a bowl filled with warm water for few minutes.Then invert the pan and gently on a plate and tap the bottom of the pan.Slice it and serve it.

• I didn't line the pan but it can be lined with cling wrap for easy removal. 
• I made two layers and row,it can be increased if the size of the pan is bigger.
• The top portion of the cake can be drizzled with chocolate syrup and topped with nuts for extra rich taste.

Enjoy.......................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Mint Chutney/Pudina Chutney No Coconut Version

I like to try different chutney varieties to accompany idly and dosa.Most of our week day dinner would be either idly or dosa.Also I make two varieties of chutney, as myself and hubby prefers a bit spicy chutney and for kids milder one.
As I had lot of homegrown mint leaves I tried this version of chutney to accompany dosa for our dinner.This chutney doesn't need coconut and it stays for 3-4 days in refrigerator.This chutney recipe, I noted down from a friend of mine who makes excellent chutney with veggies and greens.Off to the recipe......

                                                             

                                                            

                                                                               Mint Chutney/Pudina Chutney

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Mint leaves/pudina	2-2.5 cups(tightly packed)
Onion( finely chopped)	1( medium size)
Green chilly/pachamilagai	3-4
Tomato (finely chopped)	1 (small size)
Turmeric powder/manjal podi	a pinch
Red chilly/varamilagai	1-2
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Coriander leaves(optional)	1/2 cup(tightly packed)
Oil	2 -3 tsp

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/u;utham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around 2 tsp of oil in a pan,to this add the green chilly,red chilly and onion.Saute it till the onion becomes transparent.Add in the chopped tomato and cook it till the tomato becomes mushy.At this stage add the mint and coriander leaves,saute it till the leaves change its color.Add in the tamarind,turmeric powder and salt,mix it well and put off the flame.Let it cool down.

•  After cooling grind it to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.

Enjoy................

This recipe is off  to Cook Book Challenge for July,Week#3.

Sumber http://www.naliniscooking.com

Avocado Roti/Avocado Masala Roti

 For the final day of this week theme,fruits that are veggies I have made a simple roti with avocado.
Avocado is actually a berry family with a seed and pulpy flesh inside.Avocada has lot of health benefits and its a good source of potassium.
Coming to the recipe,its a simple and very soft roti and doesn't need any special acoompaniment. A bowl of yogurt and pickle makes a perfect combo.Off to the recipe....

                                                             

                                                            

                                                                                   Avocado Roti/Avocado Masala Roti

---

                                                                  

   Basic Information

   Preparation time 20-25 minutes
   Soaking time 30 minutes
   Cooking time 15-20 minutes

   Makes 12-13 

  Ingredients

  

Ingredient	Quantity
Wheat flour/atta/gothumai maavu	1.5 cups+extra for dusting
Avocado(pureed the pulp)	1 medium size
Red chilly powder/milagai podi	1/2 tsp
Amchur powder	1 tsp
Garam masala powder	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Cumin seeds/jeeragam	1/2 tsp
Salt	1 tsp
Oil	for brushing

 

   Method 

• Take the wheat flour,spice powders,cumin,salt in a bowl.To this add the pureed avocado and mix it well.Knead it well,if needed sprinkle some water to soft pliable dough.Let it rest for 20-30 minutes.

• Divide the dough into 12 equal portions and roll each portion to a thin circle of 7-8 inch diameter, on a floured surface. Heat a griddle and cook the roti both side in a high flame.Brush some oil on top of the roti.

• Serve it  warm with some pickle and yogurt.

• For extra flavor,a tsp of dried kasoori methi and chopped coriander leaves can also be added.
• I didn't add any water to knead the dough,the moisture in the puree was just enough to knead..

Enjoy..........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Vankaya Pooranam/Stuffed Baby Egg Plant Curry

Coming to day2 recipe themed under fruits that are veggies is Vankaya poornam,a Telungana Delicay.
Gutti Vankaya kura is refered as vankaya pooranam in some parts and the stuffing will be different for each house hold.Since eggplant is a fruit and its my favorite,I wanted to share it for the theme.
Coming to the recipe I bookmarked this one from Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Tomato Pachadi/Thakkali Thokku/Tomato Chutney

We are entering the 66th edition of Blogging Marathon and this week theme is going to be fruits that are vegetables.
Some of the veggies we use in our regular everyday  cooking are fruits.Veggies such as tomato,avacoda,corn,peas,eggplant,capsicum are technically fruits but those are considered as veggies.
For the day 1,I decided to make the tomato pachadi/thokku aka tomato chutney.This tomato chutney I noted down from my friend.Whenever I have lot of over ripened tomatoes,I make.Since I got lot of homegrown tomatoes from a friend of mine I made it.This chutney/pachadi is a perfect accompaniment for idly,dosa and roti,also can be mixed with rice.It stays fresh for a week in the refrigerator and perfect for travel.Off to the recipe................

                                                                    

                                                            
                                                                        Tomato Pachadi/Toamto Thokku/Tomato Chutney

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 25- 27 minutes

   Makes around 1.5 cups

   

  Ingredients

  

Ingredient	Quantity
Tomato(chopped)	2-3 cups
Green chilly/pachamilagai	1 -2(finely chopped)
Garlic/poondu(finely chopped)	3-4 cloves
Red chilly powder/milagai podi	1-1.5 tsp
Turmeric powder/manjal podi	1/2 tsp
Salt	1-1.5 tsp
Oil	2- 3 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalparuppu	1 tbs
Red chilly/varamilagai	1(briken)
Asfoetida/perungayam	a pinch
Curry leaves	few leaves

  

  

  Method 

• Heat a pan with 1-2 tbs of oil and add in the chopped tomato.Saute it well for 2-3 minutes.Now add in the red chilly powder,turmeric powder and salt.Cook it uncovered if you want the chutney to be chunky.Otherwise cook it partially covered for 3-4 minutes in a medium flame.

• Now in a separate pan add the remaining oil and do the tempering with the given ingredients,Add the chopped green chilly and garlic to it .Fry it for a minute.

• Pour the tempering to the tomato mixture and cook it till the oil separates.After cooling store in a container and keep refrigerated.

• Serve it with idly,dosa and roti.

• If the tomato has more of juice and seeds discard some of it.
• Adjust the chilly powder according to personal preference.

Enjoy...............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66.

Sumber http://www.naliniscooking.com

Hyacinth Beans Rice / Anapa Ginjala Annam

Coming to the final day of recipe in Blogging marathon #65 themed under bookmarked recipes is from Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com

Nokkal /Sugar Coated Cashews/Mundiri Nokkal

 For day 2 under bookmarked recipes in Blogging Marathon#65 is a traditional snack Nokkal.
Nokkal is an authentic Tambram recipe,mostly made for functions in paruppu thengai koodu(cone),a traditional cone made in their cultures.I bookmarked this recipe from Sandhya's blog where she shared for the April mega marathon.
Coming to the recipe its  a simple yet easy to make.All you need is cashews,sugar and a pinch of cardamom powder for the flavor.Here I used the store bought roasted,unsalted cashews to reduce the cooking process.Lets move on to the recipe...............

                                                             

                                                            

                                                                         Nokkal/Mundiri Nokkal/Sugar coated Cashews

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 15-20 minutes

   Makes 1.5 cups(approximately)

  Ingredients

Ingredient	Quantity
Unsalted whole cashews/Mundiri	1 cup
Sugar/sakkarai	3/4 - 1 cup
Cardamom Powder/ellakai	1/4 tsp
Ghee /nei	2 tsp

  

   Method 

• Heat a pan with ghee and fry the cashews in a medium flame till it turns a golden brown color.Remove it and keep it aside.In the same pan add the sugar and water,mix it well.

• Boil it in a medium flame until it reaches a single string consistency.Add the cardamom powder,put off the flame.

• Now add in the roasted cashews and mix it continuously.After some point the sugar coats very well to the cashews.Now keep the nuts separated and let it cool down completely.

• Store it in an airtight container.

• The ghee roasted cashews needs to be cool down before adding to the sugar syrup.
• If unroasted cashews are used then add little more ghee and fry in a slow flame till a nice aroma comes out.
• I used 3/4 cup of sugar for a cup of cashews,if you want more sweeter version upto 1 cup can be used.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com